Methods for texturing Swedish protein raw materials and the impact on taste, texture, function and sustainability

Important results from the project

The overall purpose of the study has been to investigate how methods for texturing Swedish plant-based protein raw material affect taste, texture and shelf life in different foods. Our goal has been to increase knowledge and competence in order to be able to compile a basis for optimized domestic processing of Swedish protein raw materials. The study was carried out as partly literature studies and partly through pilot experiments at two different plants for extrusion as a method for texturing. The results have contributed to increasing understanding and will be important in the continued work.

Expected long term effects

Our results from the various pilot experiments show that the parameters that have the greatest impact on the extruded product are temperature, water content, shear and pressure. By adjusting these, the end product can be optimized. Furthermore, our analyzes show that it is possible to optimize resource utilization in the form of energy and chemical use through the chosen method for processing the protein raw material before texturing and that it is possible to achieve good results on the extruded product with a concentrate produced by mechanical concentration.

Approach and implementation

The project was carried out in three work packages, the first of which was to map and describe available processes for texturing plant-based proteins. This was carried out as a literature study and in dialogue with various partners. Work package 2 involved a number of pilot trials at two different extrusion plants (RISE, LTH) with different types and composition of plant-based proteins as starting material and subsequent analysis. Work package 3 involved an overall analysis of which factors in the value chain contribute to energy consumption and chemical consumption.